Food and wine play an important role in the tourism sector. Every aspect related to this theme generates interest in tourists: from production, through processing to the final consumer. Food and wine, therefore, represent a unique experience, capable of creating added value and clearly favouring one destination compared to another.
Theme leads: Sabine Rettich, Carlotta Zarattini.
More and more restaurants around the world offer dishes with vegetables and herbs grown in their own right. Growing a vegetable garden when you have a plot of land nearby is more spontaneous, but how do you do it if the structure is in the centre of a city? A recent example is the LUGANODANTE which, despite its very central location, has created a roof garden as a solution to limiting space. In this way chefs can follow the complete production cycle of some "homemade" products that are offered in their innovative 0 kilometre dishes and drinks.
Imagining solutions that can bring added value to restaurateurs but also to citizens, tourists and urban space, reinventing the use of public and private spaces and using them also for recreational activities. To conceive gardens easily manageable by restaurateurs where space and resources are limited.
SR Special Events Lugano
Local products must comply with strict Swiss standards regarding respect for the environment in production methods, animal welfare, the preservation of bio-diversity and fair contractual conditions. The certification with the Ticino regio.garantie trademark respects these premises and guarantees the consumer the genuineness of the products. In addition to being good, healthy and fair, these products also have a uniqueness given by the culture and tradition present in the territory, often a know-how handed down from generation to generation. Being a conscious farmer is one of the most complex jobs that requires a deep knowledge of nature, the ecosystem, the seasons and the soil. According to surveys, consumers are increasingly demanding fresh, healthy, genuine, preservative-free, zero-kilometre products from our region. Tour operators and tourists simply look at the price and not at the value of a product as a whole and make comparisons with industrial products that are cheaper and may not be particularly fresh (long transport). There is a certain tendency to favour products that are less genuine and not zero kilometre and therefore need preservatives.
Imagining concrete and achievable solutions to make the general public and operators in the sector understand that healthy and genuine food, as well as being good and doing well (better), has a value that is given by the craftsmanship of its production, by animals living outdoors, by fair wages, by a thrifty use of plant protection products. How to promote in the tourist and in the sector operator that eating well and in a way compatible with the territory is a philosophy of life and holiday that also includes a certain personal responsibility towards society, the economy and the territory. Imagining solutions to make the territory known, bringing consumers and tour operators closer to producers.
Centro di Competenze Agroalimentari Ticino
One third of the food is thrown away in Switzerland. In other words, 2.8bilion Kg of food products lands into the bin. The Swiss government set the objective to reduce food waste by 50% by 2030, but relatively little has been done to reach this ambitious goal. Tourism also stands for restaurants and hotels, where gastronomy plays a key role, thus there is much still to be leveraged to innovate this business area. Yet, various solutions are being developed to optimize resources across the supply chain, such as permaculture, or data-driven resource optimization. Nevertheless, the problem of food waste is still difficult to manage in the hotel and gastronomy sector.
Identify new ways of producing food for hotel and restaurant guests so that there is less waste and that leftovers are reused in some way
ZEWIL e Too Good to Go